How to Make Vegan Matcha Monstera Cookies

By Remy

May 25, 2019 • Updated Apr 21, 2025

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3 Comments

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My favourite plant plus my favourite tea flavour = the cutest matcha monstera cookies! I’ve been dreaming up this cookie recipe and shape for so long but couldn’t figure out how to get them just right – until now.

Green monstera cookies arranged on a light surface, mimicking the shape of monstera leaves. A real monstera leaf is partially visible at the top, adding to the botanical theme.

Table of Contents

Why You’ll Love These Matcha Monstera Leaf Cookies

I had my doubts that tahini and matcha would work together, but I’m so glad I gave it a shot because once again, my classic maple tahini cookie base has come to the rescue! These matcha monstera cookies come together in one bowl and are completely vegan, gluten-free, oil-free, refined sugar-free, and nut-free.

The flavour is beautifully mild and just sweet enough, while the matcha gives them that perfect subtle green hue. After making chocolate tahini star cookies and tahini teddy grahams, I’ve learned this dough is a dream for rolling and cutout cookies – so why fix something if it ain’t broke? Is that how the saying goes? Basically, I mixed in my favourite matcha, used a monstera leaf cutter, and voilà!

I’ll keep this short and sweet, but if you want to understand why this base works so well, check out my maple tahini cookie recipe, and for tips on turning it into perfect cutouts, the tahini teddy graham recipe has you covered. As for the mold, I actually found a fondant cutter shaped like a monstera leaf at a flea market.

Total coincidence but honestly, I’ve been searching for one for 7 months (seriously!!) and was at my wit’s end! That said, any leaf-shaped cookie cutters will do, or you can always keep it simple with classic cookie shapes. P.S. I highly recommend using a good culinary-grade matcha for a bold flavour that really shines in these cookies.

A hand holding a green, monstera leaf-shaped cookie against a soft, neutral background. The cookie has distinct cutouts mimicking the leaves of a monstera plant, and the nails of the hand are polished in a natural shade.

Ingredient Notes

Here are a few notes on the key ingredients for these monstera cookies! Jump to the recipe card for the full recipe and exact measurements.

  • Gluten-free oat flour: Creates a soft, slightly chewy texture while keeping the recipe completely gluten-free.  I recommend using finely ground oat flour for best results
  • Runny tahini or nut/seed butter of choice: Adds richness and helps bind everything together while keeping the cookies oil-free.
  • Maple syrup: Naturally sweetens the cookies and keeps them moist. Substitute with agave or date syrup if needed, but flavours may slightly shift.
  • Matcha powder: Brings that gorgeous green hue and an earthy, slightly floral taste. Use more for a vibrant colour or less for a milder flavour, and swap with spirulina for a different green if matcha isn’t your thing.
  • More oat flour (to roll dough as needed): Prevents sticking when shaping the cookies, making it easier to get clean monstera leaf details.
A hand holding a round green cookie with a crisscross pattern on top. The background is blurred, showing a large green leaf and more cookies. The person has light skin and their nails are painted pale pink.

How to Make Monstera Cookies

Step 1: Preheat your oven to 325 F and line cookie sheets with parchment paper or non-stick cooking spray.

Step 2: In a large bowl, combine maple syrup, tahini, and vanilla extract and whisk to combine until smooth.

Step 3: Sift in oat flour, baking powder, and matcha powder and use a spatula to mix.

Step 4: Mix until a dough forms. It should be moist, not sticky, and easily rollable. Add additional oat flour as needed and roll out on parchment paper.

Step 5: Roll dough about 1/4 inch in thickness and using a cookie cutter, cut out your desired shapes. Use excess edge dough and re-roll to continue until all the dough is cut.

Step 6: Bake for approximately 5 – 6 minutes, keeping in mind the cookies will firm up after baking. Keep an eye on them to make sure they do not burn and remove from the oven to a cooling rack to avoid burning. Let cool completely and enjoy!

A pink speckled tray displays several green monstera cookies shaped like Monstera leaves. The cookies are evenly spaced on the tray, showcasing their intricate leaf cutouts against the light-colored background.

Secrets to Success

  • Use finely ground oat flour for a smooth dough that rolls out evenly.
  • Chill the dough for 10 minutes if it feels too soft – it makes cutting shapes easier!
  • Keep an eye on baking time – these cookies bake quickly and can go from perfect to overdone fast.
A glass of matcha green tea is beside a leaf-shaped green cookie on a white surface. There is another identical cookie partially visible. The scene is light and minimalistic.

Serving Tips

Storage Tips

  • Store in an airtight container at room temperature for up to 5 days.
  • For longer storage, keep in the fridge for up to 2 weeks.
  • Freeze in a sealed bag for up to 2 months – thaw at room temp before eating.
A green matcha latte in a clear mug sits on a white surface surrounded by monstera cookies and a large green leaf, creating a natural, fresh aesthetic.

Recipe FAQs

Can I use all-purpose flour instead of oat flour?

I haven’t tested this recipe with all-purpose flour, but oat flour gives these cookies their soft, chewy texture while keeping them gluten-free. Let me know if you try!

What’s the best matcha powder to use for baking?

I use Frauth! I always recommend using ceremonial grade matcha powder. For more info on matcha check out my matcha 101 guide. 

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!

How to Make Vegan Matcha Monstera Cookies

5 from 1 vote
Servings: 12 -16 cookies
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
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My favourite plant plus my favourite tea flavour = the cutest matcha monstera cookies! I’ve been dreaming up this cookie recipe and shape for so long but couldn’t figure out how to get them just right – until now.

Ingredients 

  • 1 + 1/3 cup gluten free oat flour I recommend using finely ground oat flour for best results
  • 1/2 cup runny tahini or nut/seed butter of choice
  • 1/3-1/2 cup maple syrup
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2-3 tsp matcha powder
  • more oat flour to roll dough as needed

Instructions 

  • Preheat your oven to 325F.
  • In a large bowl, combine maple syrup, tahini and vanilla extract in a bowl. Whisk to combine until smooth.
  • Sift in oat flour, baking powder and matcha powder and use a spatula to mix.
  • Mix until a dough forms. It should be moist, not sticky, and easily rollable. Add additional oat flour as needed and roll out on parchment paper.
  • Roll dough about 1/4 inch in thickness and using a cookie cutter, cut out your desired shapes. Use excess edge dough and re-roll to continue until all the dough is cut.
  • Bake for approximately 5-6 min, keeping in mind the cookies will firm up after baking. Keep an eye on them to make sure they do not burn and remove from oven to a cooling rack to avoid burning. Let cool completely.

Notes

  • Use finely ground oat flour for a smooth dough that rolls out evenly.
  • Chill the dough for 10 minutes if it feels too soft – it makes cutting shapes easier!
  • Keep an eye on baking time – these cookies bake quickly and can go from perfect to overdone fast.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

Love & matcha,

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About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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3 Comments

  1. Hi, these look amazing! I have noticed that the base recipe for these (the maple tahini cookies) and the nutter butter cookies have the same base ingredients (seed/nut butter, maple syrup and oat flour) but just in different ratios. I was wondering if you could tell me the difference in the final texture of the cookies using the two ratios to help me determine which version to cook. Thanks so much!
    Reply
    1. Hi Kirilly, Although the core ingredients are similar (a fat, a sweetener, a flour) the ratios are different as each nut/seed has a different fat content and therefore different result in texture. You can find each cookie texture described in their own recipe blogpost and decide that way :) I couldn't really recommend one over the other--it would be completely up to your preference in flavours :)
      Reply